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Post by Mamie on Sept 24, 2002 10:04:43 GMT -6
Brown about 8 sliced up beef franks, with 1/4 cup chopped up onions. Combine in 1 1/2 quart casserole dish with 2 cups cooked noodles, one can of Campbells tomato soup, 1/2 cup water, one teaspoon prepared mustard. Top with 1/4 cup of buttered bread crumbs. Bake at 350 for 30 minutes. Serves 4.
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Post by Mamie on Sept 7, 2002 20:00:48 GMT -6
My husband only ever knew S.O.S. as either canned corned beef, or chipped beef, cooked with gravy, and served on toast. He never had it with ground beef, and tomatoes. Maybe there are many versions??
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Post by Mamie on Oct 3, 2002 20:49:22 GMT -6
1/4 cup bacon grease/butter/margarine-your choice. 1 medium onion sliced thin 1/2 medium green bell pepper 1/2 pound ground beef 1 1/3 cup Minute Rice 1 3/4 cup hot water 2 8ounce cans tomato sauce salt and pepper
Brown onion, green pepper, beef, and Minute Rice in the bacon grease. Add water, tomato sauce, and seasonings. Cover and simmer.
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Post by Mamie on Oct 3, 2002 20:57:45 GMT -6
1 1/2 pounds ground round 1/2 pound ground pork 1 medium onion 1 can milk 1 egg 1/4 cup whole wheat bread 1 can mushroom soup 1-2 teaspoons Kitchen Bouquet seasoning to taste
Combine meat, egg, bread crumbs, onion, and seasonings.--Shape into patties. Brown patties on each side. Mix mushroom soup, Kitchen Bouquet, and milk, together, and pour over patties. Turn heat down and cover. Cook 20 minutes, or till done. Serves 6-8.
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Post by Mamie on Oct 6, 2002 21:12:10 GMT -6
Does this one seem to be what you want?? Mamie ~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Onion Soup Meatloaf
2 eggs, beaten 1/3 cup chili sauce 3/4 cup water 1 packet dry onion soup mix 1 1/2 cups bread crumbs 2 pounds lean ground beef
Combine eggs, chili sauce, water, and soup mix; mix well. Add bread crumbs and beef; mix well. Shape into loaf and place in a shallow pan or loaf pan. Bake at 350° for about 1 1/4 hours. Serves 8 to 10.
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Post by Mamie on Oct 6, 2002 21:30:33 GMT -6
2 pounds Ground beef 2 cups toasted wheat bread(cut or torn small) 2/3 cup grated cheese 1/2 cup fine chopped onions 2 tablespoons grated green bell pepper 2 teaspoons salt pinch of: oregano, basil, sage, garlic powder 2 beaten eggs 1 8ounce can tomato sauce
Combine all ingredients and bake at 350 for one hour. Ketsup or chili sauce can be glazed on top.
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Post by Mamie on Oct 6, 2002 21:47:57 GMT -6
1 pound ground beef 1 tablespoon salad oil 1/4 cup diced onion 1/2 cup bell pepper cut in strips 1 teaspoon chili powder 1/4 teaspoon pepper 1 16ounce can tomatoes 1 12ounce can whole kernal corn 1 1/2 cup bouillion 2 teaspoons salt 1 1/2 cups instant rice
1. Brown meat quickly in oil, in skillet, leaving the meat in chunks. 2. Add onion and cook over medium heat until onion is tender. 3. Add seasonings, tomatoes, corn, and bouillion--bring to a boil. 4. Stir in bell pepper and bring to boil again. 5. Stir in rice, cover and simmer 5 minutes. Serves 4. Hint# for the bouillion--1 bouillion cube to 1 1/2 cups water.
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Post by Mamie on Oct 7, 2002 18:59:49 GMT -6
2 cups ground pork 2 cups ground beef 3 cups meat broth 1 cup corn meal 2 teaspoons salt 1/4 teaspoon pepper 1 1/2 teaspoons sage Cayenne
Combine meats and broth---heat to boiling. Add seasonings. Sift in the cornmeal slowly, stirring constantly. Cook for 30 minutes. Add a few grains cayenne. Pour into a *mold* of your choice. Chill until firm. Slice into thin slices, and fry until well browned.
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Post by Mamie on Oct 7, 2002 20:07:16 GMT -6
1 large onion, sliced and seperated into rings 3/4 cup sliced fresh mushrooms 4 tablespoons butter 3/4 pound beef round steak, tenderized and cut into strips 1 cup sour cream 1 teaspoon sugar 1/2 teaspoon salt 1/2 teaspoon dry mustard 4 Kaiser buns or steak buns
1. Fry the onions and mushrooms in butter till tender but not browned. Push to one side. 2. Add the steak strips to the same skillet, cook and stir over medium heat till browned. 3. Combine sour cream, sugar, salt and dry mustard. Then stir it into the steak mixture. 4. Heat through over low heat, do not boil. 5. To serve, spoon the steak mixture onto bun halves. Note# Extra nice to serve on toasted buns that have been coated with garlic butter.
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Post by Mamie on Nov 21, 2002 15:01:58 GMT -6
4 cubed steaks, about 1/4 pound each flour salt and pepper 3 tablespoons fat 1 chopped onion 2 tablespoons vinegar 1 tablespoon brown sugar 1/2 cup ketsup 2 tablespoons Worcestershire sauce 1/4 cup water
Dip steaks in flour; sprinkle with salt and pepper. Brown with onion in the hot fat. Add remaining ingredients. Cover and cook slowly, until meat is tender, about 20 minutes. Serves 4.
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Post by Mamie on Nov 21, 2002 15:11:12 GMT -6
1 flank steak, well scored salt and pepper 2 tablespoons chopped parsley 1 minced garlic clove 1/3 cup grated Parmesan cheese 2 tablespoons shortening 2 cans cream of tomato soup-diluted with equal amounts of water 1 teaspoon cider or salad vinegar 1 teaspoon oregano
Sprinkle one side of the flank steak with salt, pepper, parsley, garlic and cheese. Roll steak up tightly, jelly roll shape, and secure it with string. Brown it on all sides in the shortening, in large skillet or dutch oven. Combine the soup, water, vinegar, and oregano; pour over the flank steak. Simmer, covered, 3 1/2 -4 hours, or until tender. Serve with noodles, or spaghetti. Serves 4-6.
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Post by Mamie on Nov 21, 2002 15:19:05 GMT -6
1 1/2 teaspoons salt 1/8 teaspoon pepper 1/4 cup flour Arm steak cut 1 inch thick 3 tablespoons fat 1 large sliced onion 1 chopped green pepper 1 no. 303 size can tomatoes
Mix salt, pepper, and flour. Coat the steak with that seasoned flour, and brown it in the fat. Add onion, green pepper, and tomatoes. Cover and cook slowly on top of the stove, or in a slow oven at 300 for 1 1/2 hours, or until tender. Thicken the cooking liquid for gravy. Serves 4-6.
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Post by Mamie on Nov 21, 2002 15:28:31 GMT -6
2 pounds thinly sliced sirloin steak 1 tablespoon fine chopped gingerroot, or 2 teaspoons powdered ginger 2 chopped garlic cloves 1 chopped medium size onion 2 tablespoons sugar 1/2 cup soy sauce 1/4 cup water
Make a sauce from the gingerroot, garlic, onion, sugar, soy sauce and water. Pour over the sliced sirloin steak pieces. Let stand 1-2 hours Spread out on a shallow pan and broil 3-5 minutes on each side. Serve hot---serves 6.
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Post by Mamie on Nov 21, 2002 22:32:54 GMT -6
1 1/2 to 2 pounds chuck steak 2 tablespoons melted meat drippings 2 tablespoons vinegar 1 1/2 teaspoon salt 1/4 teaspoon pepper 1 chopped onion 1 tablespoon minced parsley 1 tablespoon minced celery leaves 1 chopped small green pepper 2 cups tomato sauce
Score steak on both sides. Cover with a marinade dressing made of fat, vinegar, onion, and other seasonings. Soak for one hour or longer. Sear meat, using extra meat drippings of bacon fat if needed. Then place in a shallow baking dish, or casserole. Add what is left of the marinade dressing, and the tomato sauce. Bake in a slow oven 325 until meat is tender, about 2 hours. Serves 4.
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Post by Mamie on Nov 21, 2002 22:57:15 GMT -6
1 1/2 to 2 pounds beef, cut 1/4 to 1/2 inch thick 1 1/2 to 2 cups bread stuffing salt and pepper flour 2 tablespoons fat or salad oil 1 cup tomato sauce or meat stock
Cut meat into pieces about 3x5 inches. Pound out to any thinness. Put a mound of stuffing in center of each piece; roll and fasten with wooden skewers or tie with cord. Sprinkle with salt and pepper, roll in flour, and brown on all sides in hot fat. Add about 1/2 cup liquid. Cover tightly and simmer until tender, about 1 hour. Add liquid in small quantities as required. Remove cords or picks before serving. Gravy may be thickened. Serves 6. NOTE#For casserole: Prepare as above, but brush *birds* with 2 tablespoons fat, and placed in a greased casserole, and cover. Bake in a slow oven 325, basting occasionally with fat and hot water. Remove cover for last 10 minutes to brown the birds.
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Post by Mamie on Nov 25, 2002 19:41:25 GMT -6
Brown 2 pounds ground beef, and 1 chopped onion, and drain. Add 1 small can of drained mushrooms. Add 2 tablespoons Kitchen Bouquet. Add 2-3 teaspoons beef base, (or 2-3 bouillion cubes.) Add 1 cup water--heat, and blend all well.
In another pot, precook a package of wide egg noodles, until 3/4 done, then drain 90 % of the water off. Add the meat mixture, and return to heat, bringing back to a simmer, for about 5 minutes. Add 1 pint container of sour cream, and mix well. Season as wanted with salt and pepper, and serve.
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Post by Mamie on Sept 24, 2002 9:48:16 GMT -6
Peggy I don't know if this is what you want, because I have never tried the Chinese noodles. I just cook about 2 pounds of ground beef with a chopped up small to medium onion. In the last minute of cooking, add a small can of sliced mushrooms, stirring so as to not brown very much. In separate pan cook package of wide egg noodles, to nearly done---then--- Add drained meat mix, and one pint sour cream, and a cup of milk. Bring to a simmer for about 4-5 minutes to heat thoroughly. This makes a large meal, and it may be wise to halve the recipe, to: one pound ground beef 1/2 package wide egg noodles a small carton of sour cream. Don't forget to salt and papper. This is just a recipe out of my head that I make all the time. But you could use the ramen type noodles, or the crisp Chinese noodles. That recipe is very interchangeable. You can also add a teaspoon of dried parsley.
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Post by Mamie on Jan 15, 2003 15:38:21 GMT -6
I do plan on making this pie when my calories will allow me!<G> But it will be homemade crust!<LOL> Can't stand that store bought frozen pie crusts! Pie crust is really not that hard, but does take practice! A portion of flour, a little salt, a chunk of Crisco--a bit of working with the fingertips, a dab of water and roll it out!<G> Pie crust in an instant! Sorry--had to tease ya! Mamie
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